mondays menu, wheat lasagne rolls

I love lasagne.   In fact, I love all things pasta.   This is a switch up on the traditional pan lasagne.    I like these for several reasons.  One, you don’t have to brake the bank with enough ingredients to fill a three layer casserole.   They are really easy to make.  They look cool and provide perfect portions for one serving.  I do the recipe with a few shortcuts.  I cook the wheat lasagne noodles the night before and keep them in the fridge.  Additionally to make life easier, I doctor up the already yummy Rao’s Marinara with sauteed carrot, sweet onion, fresh basil and several splashes of what ever chardonnay I happen to be sipping.  You can add Cooking Light Bechemal as an option.   Roll em up and enjoy! xoxo

{Dolled up Rao’s Marinara Sauce}

{precook the pasta the night before}

{Fresh wheat lasagna roll, Rao’s Marinara}

xoxo, JulieRecipe read more:


  • One jar of Rao’s Marinara
  • One sweet onion
  • One to two crated carrots
  • Olive oil
  • Splash of chardonnay
  • Fresh Basil
  • One box of uncooked wheat lasagna noodles
  • Ricotta cheese
  • Mozzarella
  • Parchment paper
  • Ground sirloin 1 LB

Cooking Light Bechamel Sauce recipe


Cook the pasta the night before and place in the fridge.   Chop the onion, grate the carrot and saute in olive oil until brown and reduced.  Add a little chardonnay and cook about 5 minutes, add the marinara and fresh cut basil.  Brown ground sirloin, drain and add to sauce.   Spread the ricotta cheese on the cooked lasagna pasta, add a meat sauce and mozzarella cheese.   This is where it gets a little messy, so don’t be afraid to get dirty lovie’s.  Roll layered pasta up like a yoga mat.  Stuff into parchment lined large muffin pan.   Optional add bechamel sauce around edges.  Cook 350` for about 30 minutes.  Serve with garlic brad and salad.

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